Grains and Greens Soup

This great, hot weather favorite is a winner! I serve it chilled in a number of variations and all work very well. As a canap in little shooters, or as a sauce for poached fish and chicken, you are sure to empress! Here is a soup served with pickled wild ramps, golden tomato sorbet and Ontarios first farmstead 40% cream. Bon Apptit!
Yield: 4
Directions for: Herbed Pea Soup

Ingredients

Herbed Pea Soup

1 Tbsp olive oil

2 shallots (medium size) thinly sliced

1 clove garlic thinly sliced

1 inch knob of fresh ginger, peeled and thinly sliced

Related:Chicken Salad

cup fresh fennel bulb thinly sliced

2 cup fresh shucked and blanched peas (or frozen works well)

2 cup chicken or vegetable stock

cup dry white wine

cup mixed fresh leaves of basil, mint, coriander, tarragon, parsley, dill and chervil

Salt and fresh ground white pepper to taste

Ramp Pickle

12 trimmed ramp bulbs (Substitute with whites of baby leeks or pearl onions)

Related:Bourbon Brined Fried Chicken

cup water

cup white wine or champagne vinegar

cup sugar

2 tsp salt

4 piece clove

1 tsp mustard seeds

tsp black pepper corn

Related:Roasted Chicken and Barley Risotto

1 tsp coriander seeds

1 fresh bay leaf

2 sprig fresh thyme

Directions

Herbed Pea Soup

1. In a sauce pan (low heat) sweat shallot, ginger, fennel and garlic until tender and translucent. Season with salt and pepper.

2. Deglaze with white wine and reduce by 23.

3. Add stock to just cover ingredients in the pan.

4. Simmer for 5 minutes.

Related:Grilled Chicken & Pepper Salad

5. Add fresh herbs and blanched peas. (if using frozen keep them frozen up to this point and add them now) Frozen peas will actually cool the liquid down and help to keep the bright green colour.

6. Remove from heat and pure to a smooth velvety consistency with a food processor or bar blender.

7. Pass through a fine sieve and chill over ice until ready to serve. Adjust seasoning.

Ramp Pickle

1. In a sauce pan bring all ingredients (except ramps) to a boil. Place ramps in a non reactive bowl and pour hot pickling liquid over them.

2. Let cool until room temperature and pickle for at least 24 hours before serving.

See more: Saute, North American, Vegetables, Soup, Fall, Party Favourites